Rinse the chicken breasts under cold water. Pat dry. Place the flour
plastic bag. Add the breasts to the flour. Close the bag and gently shake
to coat the chicken.
2. Heat the oil in a sauté
pan. Add the breasts and brown on all sides. Remove
and set aside.
3. Add the onion, garlic, celery
and mushrooms to the sauté pan and sauté until
limp. Add the wine and simmer until reduced in half. Add the broth and milk
and bring to a boil.
4. Simmer uncovered for 15 minutes.
Increase the flame and cook until thickened
(10-15 minutes). Serve on a bed of rice.